Mushroom Risotto

1 onion, finely chopped

4 garlic cloves, minced

2 tbsp canola oil

1 tbsp porcini mushrooms

3/4 hot water

5 cups vegetable stock

3/4 cup water

2 cups arborio rice

8 oz cremini mushrooms, sliced

3/4 tsp salt, or to taste

freshly ground black pepper

2 tbsp parsley, minced

2 tbsp chive, finely sliced

2 tbsp Parmesan cheese

Soak porcini mushrooms in the hot water for at least 40 minutes.  Remove mushrooms, squeezing out the liquid and chop.  Into a pot pour the soaking liquid leaving any sediment in the bowl.  Add the vegetable stock.  Bring to a simmer and reduce heat to medium low to keep warm.

In a large saute pan, heat oil over medium heat.  Add onions and garlic and saute until soft.  Add cremini mushrooms and saute about 6 minutes or until mushrooms are tender.  Add porcini mushrooms and rice and mix for a minute.  Add the water and mix until most of the water has been absorbed.  Slightly reduce heat.  Add 1/2 cup of the broth at a time, mixing until most of it has been absorbed before adding the next 1/2 cup of broth.  Continue until all the broth is used and rice is tender but firm.  Season with salt and pepper.  Add the parsley, chives and Parmesan cheese.  Mix and serve immediately.